Yum, easy and on the table in 35 minutes. This is a perfect family, budget and time friendly mid week meal.
I briefly roast the garlic and pumpkin cubes for extra flavour before combining with the cheese and cream to make the tasty alfredo sauce. It can be adapted for low FODMAP, lactose, gluten free requirements. Chicken can be added if you want meat.
Ingredients 700 pumpkin, skin removed, cut into 2 - 3 cm cubes
5 cloves garlic, skin on (exclude for low FODMAP)
1 1/4 tbsp butter (or nuttelex if lactose free)
1/2 - 2/3 cup grated parmesan, to taste (or lactose free cheese, if required)
1 1/4 cups pouring cream (lactose free, if required)
Salt and pepper
400 g fettuccine (gluten free if required)
Preheat the oven to 220 degrees. Line 2 baking dishes with baking paper.
Drizzle the pumpkin and 4 cloves of garlic with olive oil, season with salt and pepper and toss to combine. Bake for 20 minutes until the pumpkin is caramelised and cooked through.
Meanwhile, melt the butter in a large saucepan and sauté 1 crushed garlic clove for 1 minute on medium heat.
Add the cream and cheese and stir until the cheese melts. Alternatively microwave for 2 - 3 minutes stirring occasionally.
The sauce will thicken as the cheese melts
When the pumpkin has 6 minutes left to bake, cook the fettuccine for 1 minute less than the packet instructions.
Blend the baked pumpkin and garlic (skin off) until smooth. Pour into the saucepan with the cream, season with salt and pepper, taste and add more cheese If desired.
The roasted caramelised pumpkin adds extra flavour to the sauce
Strain the pasta, reserve 1/4 cup of the pasta water and add to the saucepan. Toss with the sauce until combined.